Ingredients:

  • 6 cups fresh or frozen blueberries
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1.5 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1.5 cups rolled oats
  • 1 cup almond flour
  • 0.5 cup chopped walnuts
  • 1 tsp cinnamon
  • 0.25 tsp sea salt
  • 0.5 cup coconut oil, softened
  • 3 tbsp maple syrup

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish with coconut oil.
  2. In a large bowl, toss the blueberries with lemon juice, 2 tablespoons of maple syrup, vanilla, and cornstarch until evenly coated.
  3. Transfer the blueberry mixture into the prepared baking dish, spreading it into an even layer.
  4. In a separate medium bowl, whisk together the oats, almond flour, chopped walnuts, cinnamon, and salt.
  5. Add the softened coconut oil and 3 tablespoons of maple syrup to the dry oat mixture. Use a fork to press the ingredients together until moist, crumbly clumps form.
  6. Sprinkle the oat topping evenly over the fruit layer without pressing down.
  7. Bake for 35–40 minutes until the fruit juices are bubbling at the edges and the topping is a deep golden brown.
  8. Allow the crisp to rest for 15 minutes before serving to allow the juices to thicken.